Chicken, Mushroom and Asparagus Stir-Fry

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

1 cup uncooked regular long-grain white rice
2 cups water
2 Tbsp. vegetable oil
1 lb. chicken breast strips for stir-frying
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 pkg. (8 oz.) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Cook rice in water as directed on package. Meanwhile, in wok or 10-inch skillet, heat 1 Tbsp. of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate. Add remaining 1 Tbsp. oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender. Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot. Makes 4 servings.

Recipe from Betty Crocker